Utilisation de bactériocines de synthèse pour prévenir les infections alimentaires et vétérinaires

利用合成细菌素预防食品和兽医感染

基本信息

批准号：
538538-2019
负责人：
Biron, Eric
金额：
$ 1.09万
依托单位：
Université Laval
依托单位国家：
加拿大
项目类别：
Idea to Innovation
财政年份：
2019
资助国家：
加拿大
起止时间：
2019-01-01 至 2020-12-31
项目状态：
已结题

来源：
https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=675466
关键词：
Utilisation de bact riocines synth

项目摘要

Even in 2019, microbiological food contamination is frequent (12 microbiological recalls between January andFebruary 2019 in Canada). Recent cases of contaminations of Roman salad products have made headlinesacross Canada. These are very expensive for food processors to recall these products, but also lost revenue dueto the loss of consumer confidence in the product. The Maple Leaf outbreak of Listeria in 2008 is still etched inthe minds of Canadian consumers. For the food processor, this type of incident seriously damages thereputation.Traditional chemical preservatives (salts, nitrates, sulphites and others) are insufficient and do not respond tothe consumer's demand, who, on the contrary, wants to remove them from his diet, which allows the demandfor natural preservatives to be in continual growth. This need for alternatives is not unique to food processors,but affects all players in the food chain, from the livestock farmer to the consumer's plate. A solution musttherefore be found to reduce the incidence of these microbiological contaminations, while meeting consumerdemand for natural products.The proposed solution is the use of bacteriocins, that is small, natural antimicrobial proteins produced byprobiotics, to control pathogens in their environment. This technology makes it possible to target precisely andwith high efficiency the pathogens found in our consumption chain. In addition, they are natural and recognizedas safe by Health Canada. This technology represents a real natural alternative to chemical preservatives andantibiotics in farm animals.

即使在2019年，微生物食品污染也很频繁（2019年1月至2019年2月在加拿大的12个微生物召回）。最近对罗马沙拉产品污染的案例使加拿大成为了头条新闻。对于食品加工者来说，回忆起这些产品非常昂贵，但也失去了收入二重奏，消费者对产品的信心丧失。 2008年，李斯特氏症的枫叶爆发仍在加拿大消费者的心中刻板。对于食品加工机而言，这种类型的事件严重损害了该损坏。传统的化学防腐剂（盐，硝酸盐，硫酸盐等）不足，不足以应对消费者的需求，相反，他们想从饮食中清除它们，这些需求将其清除为允许对天然防腐剂的需求持续增长。这种对替代方案的需求不是食品加工者所独有的，而是影响食物链中的所有玩家，从牲畜农民到消费者的盘子。因此，必须找到一种解决方案，以减少这些微生物污染的发生率，同时满足自然产物的消费者。拟议的解决方案是使用细菌蛋白，即产生的替代生物学的小型天然抗菌蛋白，以控制环境中的病原体。这项技术可以精确地靶向我们的消费链中的病原体。此外，加拿大卫生部是自然而公认的。该技术代表了农场动物中化学防腐剂和抗生素的真正自然替代品。